Monday, June 27, 2011

I've recently upped my bicycling mileage quite a bit, and I've had to make an effort to add more calorie-dense food to my diet (I know, I've got it rough). These definitely fit the bill. They're also quick, portable, and delicious.

Put all ingredients in the food processor, and blend until it is crumbly with no pieces larger than a pea.

Dump out onto waxed paper, and pat into a rectangle. Top with more waxed paper and firmly press, or roll with a rolling pin, until you get a firm slab about 1 cm thick. (Don't be gentle with it...really smash it together hard.) Straighten the sides with the back of a knife or a spatula, and cut into rectangles. You can cut the used waxed paper into pieces to individually wrap each bar. Store in the fridge.

Melt margarine in a medium saucepan. Add oats and cinnamon. Toast over medium heat about 3 minutes, stirring constantly. Add sesame and pumpkin seeds and continue to toast for 2-3 more minutes, or until oats are golden-brown.

Remove from heat. Stir in fruit, flax, and salt until well combined. Add agave and stir until oat mixture is coated. Press very firmly into pan, and bake 16-20 minutes, until edges are golden.

Friday, June 10, 2011

This is my first year growing this type of zucchini. It's a small, speckled variety called "Lolita," and they're the most mild, creamy-fleshed zucchinis I've ever tasted. They're delicious sliced into 3/4" thick rounds and fried in a cast-iron skilled brushed with a little olive oil, eaten right out of the pan while sizzling hot.

Whisk together almond milk with agave, oil, strawberries, and extracts, then add wet ingredients to dry and whisk until combined.

Pour into cupcake papers and bake about 22 minutes.

Meanwhile, make the icing: beat margarine and shortening until soft. Add vanilla, strawberries, and 1/2 cup of the powdered sugar and beat until combined, then gradually add in the rest of the powdered sugar and beat until fluffy.

Friday, June 3, 2011

My favorite summer-time meal is pesto and assorted bits of vegetables with toasted baguette rounds. It doesn't feel much like summer here, but at least the food was still good: a heap of pesto, grilled sugar snap peas, and sauteed crimini mushrooms and olives.

Wednesday, June 1, 2011

Behold the waffle tostada: a sturdy cornmeal waffle topped with whatever tostada toppings your hungry heart desires. When I ate this for the first time, I was compelled to refer to myself as a genius an annoying number of times throughout the meal.